Normally when I prepare pork tenderloin, I make a marinade, meaning it needs to sit in the marinade for several hours or overnight. NOT this one, which makes it very simple. The end result was juicy and very flavourful. We like to remove ours from the oven while it is still slightly pink in the middle, so you need to adjust the timing. This one reached 140 F between 15 and 20 minutes and I removed it from the oven and let it sit about 10 minutes. It was perfectly a little pink inside.
Baked Pork Tenderloin
- 1 or 2 ½ pound pork tenderloins
- 1 tablespoon oil
- 2-3 tablespoons fresh lemon, lime, or orange juice (or 1 tablespoon of each)
- 2 teaspoons Italian seasoning
- 1 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional but highly recommended)
- ¼ teaspoon black pepper
1. Preheat oven to 400 degrees and lightly grease a large baking/casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.
2. Whisk together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika (if using) and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon/lime juice over the top.
3. Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness (you can take them out on the early side if you like the centers a little pink).
4. Spoon juices from the dish over the meat. Allow to rest on a cutting board or in the baking dish for 5-10 minutes. Slice into 1-inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro if desired, and serve.